Laserfiche WebLink
Environmental Health Department <br />Facility Name and Address: LITTLE CAESARS PIZZA, 353 W LOUISE AVE, MANTECA 95336 <br />Food Program Official Inspection Report <br /> #44 Premises: Clean/Litter Free; Vermin-Proof <br />OBSERVATIONS: Back door is open during my inspection. Keep the back door closed at all times to keep facility vermin <br />proof. Corrected. <br />CALCODE DESCRIPTION: The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen <br />shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be <br />kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, <br />114259.3, 114279, 114281, 114282) <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Vent ceiling at the oven hood, have dirt build up. Clean ceiling vents today and as needed. <br />Floor and hard to reach corners, underneath the 3 D reach in cooler at the pizza prep line, under the oven and under the <br />back prep tables have food debris and build up. Detail clean these areas today and as needed. <br />Walls, at the back of the house by the dough mixer, by the 3 comp sink, by the cooling unit at the pizza prep line and <br />underneath the hand sink have splatters. Clean walls today and as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor <br />surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br />cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br />unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), <br />114266, 114268, 114268.1, 114271, 114272) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br /> 134 <br /> 125 <br />Adan Juarez January 30, 2025 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />Rt warmer -- 142.00º F Middle warmer -- 145.00º F <br />Sausage -- Cold hold/ prep line -- 45.00º F Pepperoni -- Cold hold/ prep line -- 46.00º F <br />Shredded cheese -- Cold hold/ prep line -- 44.00º F Walk in cooler -- 41.00º F <br />2 D warmer -- By register -- 138.00º F Ham -- Cold hold/ prep line -- 44.00º F <br />2 D reach in cooler/ under prep table -- Pizza prep line -- 52.00º F Mop sink -- 127.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />Left side warmer is turned off. <br />QUAT test strips are available on site. <br />Re inspection is required in 2 weeks. <br />Page 3 of 4EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0001166 PR0162773 SC001 05/04/2022 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD